DOUBLE-DECKER CHEESECAKE
Try one of the best mashups ever: Double-Decker Cheesecake! Layer vanilla and chocolate atop a cookie crust in this Double-Decker Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 125 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
Make and share this Double-Decker Raspberry and White Chocolate Cheesecake recipe from Food.com.
Provided by mtodryk
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For crust: Preheat oven to 325°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Double-wrap outside of pan with heavy-duty aluminum foil.
- Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened.
- Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
- Bake crust 8 minutes; cool on rack.
- For filling: Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use).
- Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
- Beat in flour, then eggs, 1 at a time.
- Beat in whipping cream and vanilla.
- Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
- Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come 1 inch up sides of pan.
- Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
- Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
- Smooth top.
- Bake until white chocolate filling is set in center, about 30 minutes.
- Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.).
- Cut around pan sides with small knife to loosen cheesecake; release sides.
- Garnish cheesecake with white chocolate curls, if desired.
Nutrition Facts : Calories 624.2, Fat 42.5, SaturatedFat 25, Cholesterol 174.8, Sodium 385.3, Carbohydrate 52.7, Fiber 2.6, Sugar 38.5, Protein 10.6
DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Dessert Bake Oscars Cream Cheese Raspberry Chill Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
- For filling:
- Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
- Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.
DOUBLE DECKER RASPBERRY & WHITE CHOCOLATE CHEESECAKE
Can be prepared 2 days ahead; cover and keep refrigerated. This cheesecake is baked with 2 layers. Chill time is not included in times.
Provided by Nana Lee
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:
- Preheat oven to 325°F
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Place cookies in processor and blend until coarse crumbs form.
- Add butter and process until evenly moistened.
- Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
- Bake crust 8 minutes; cool on rack.
- FILLING:
- Press raspberries and juices through fine strainer into small bowl.
- Measure 1/2 cup puree for filling (reserve remaining puree for another use).
- Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
- Beat in flour, then eggs, 1 at a time.
- Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
- Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
- Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come 1 inch up sides of pan.
- Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
- Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
- Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
- Smooth top. Bake until white chocolate filling is set in center, about 30 minutes.
- Refrigerate cake uncovered until cold, at least 4 hours.
- Cut around pan sides with small knife to loosen cheesecake; release sides.
- Garnish cheesecake with white chocolate curls, if desired.
Nutrition Facts : Calories 624.2, Fat 42.5, SaturatedFat 25, Cholesterol 174.8, Sodium 385.3, Carbohydrate 52.7, Fiber 2.6, Sugar 38.5, Protein 10.6
More about "double decker cheesecake recipes"
DOUBLE-DECKER PECAN CHEESECAKE PIE RECIPE - SOUTHERN …
From southernliving.com
5/5 (4)Total Time 4 hrs 20 mins
- Prepare the Crust: Preheat oven to 375°F. Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate; fold edges under, and crimp. Line pastry with parchment paper, and fill with pie weights or dried beans.
- Bake in preheated oven 15 minutes. Transfer piecrust to a wire rack, and remove pie weights and parchment. Let crust cool 30 minutes.
- Prepare the Cream Cheese Filling: Beat cream cheese, egg, vanilla bean paste, and salt in a medium bowl with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add sugar, and beat until filling is smooth and fluffy, about 2 minutes. Spoon filling into prepared piecrust.
- Prepare the Brown Sugar Filling: Whisk eggs until bright yellow and well combined. Add brown sugar, corn syrup, Tennessee whiskey, and vanilla bean paste, and whisk together until thickened and smooth.
NO-BAKE DOUBLE DECKER CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
Reviews 20Category DessertCuisine CheesecakeTotal Time 25 mins
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the cocoa powder and blitz again.
- Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- Remove the cheesecake from the tin. Whip up the double cream, icing sugar, and cocoa powder till thick and pipeable.
DOUBLE DECKER NEAPOLITAN CHEESECAKE – OUR 1000TH …
From rockrecipes.com
5/5 (4)Total Time 2 hrsCategory Dessert RecipesCalories 403 per serving
DOUBLE DECKER CHEESECAKE - I AM BAKER
From iambaker.net
5/5 (4)Total Time 5 hrs 45 minsCategory DessertCalories 248 per serving
DOUBLE-DECKER OREO CHEESECAKE - DEAR CRISSY
From dearcrissy.com
DOUBLE DECKER CHEESECAKE | RECIPE | CHEESECAKE, LAYERED …
From pinterest.com
BROWN SUGAR & GINGERSNAP CHEESECAKE RECIPE ON FOOD52
From food52.com
DOUBLE DECKER CHEESECAKE | RECIPE | DESSERTS, CUPCAKE CAKES, …
From pinterest.nz
DOUBLE DECKER CHEESECAKE | RECIPE | HOMEMADE WHIPPED CREAM, …
From pinterest.com
NO-BAKE DOUBLE DECKER CHEESECAKE! – TAPZZI
From tapzzi.com
"DOUBLE DECKER OREO CHEESECAKE" - RECIPES ON SPOONACULAR
DOUBLE CRUST CHEESECAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
WWW.ALLRECIPES.COM
DOUBLE DECKER CHEESECAKE | RECIPE IN 2022 | HOMEMADE …
From in.pinterest.com
CREMEDELACRUMB: DOUBLE DECKER CHOCOLATE SWIRL CHEESECAKE - NO …
From pinterest.ca
DOUBLE DECKER NEAPOLITAN CHEESECAKE | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love